Corn Tomato and Zucchini Salad
Ingredients
- 6 ears of corn, cooked
- 8 small vine ripened tomatoes, seeded and cut into 1 inch chunks
- 1 small red onion, cut into 1/4-inch cubes
- 1/2 cup olive oil
- 1 tablespoon mustard
- 2 1/2 tablespoons white wine vinegar
- 4 medium zucchini, seeded, cut into 3/4 inch thick half moons and parboiled for 1 minute
- Washed lettuce leaves
- 1/2 cup pitted Kalamata olives, cut into slivers
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